Basic Crêpe Recipe
Updated: Mar 26, 2021
Revision: After playing with the recipes on two continents, BOTH batters are great, but are just different. The first makes less and is thinner (a little more delicate) and the second is a little thicker and spongier. But both work here in France and in the US so up to you decide which you prefer!
In middle school, I decided to take French as a second language instead of Spanish. My parents, who met in Spanish class in college, were a little disappointed with my choice, but to show her support and in typical 'Wendy' fashion, Mom bought a crêpe maker 😁
She might have regretted that purchase because from then on until high school graduation, I volunteered to bring crêpes for every French class party or bake sale. One time in high school, I surprised my mom at 10 pm by suddenly remembering that I needed to make 100 crêpes before the next morning. Sorry about that! But, since they are so easy to make, I was able to handle it (mostly) on my own.
Good news, you don’t actually need a crêpe maker – you just need a large (9 or 8-inch/23-centimeter) nonstick frying pan. You can make the crêpes ahead and refrigerate them – up to a few days. Also, don’t worry if the first crêpe or two don’t come out perfectly round or even – consider them the sacrificial crêpes and dip them into some hummus as a snack. You’ll get it right and I find it gets easier once the pan has already done a couple.
Use to make my Creamy Chicken Crepes or add your favorite savoury or sweet fillings (ham, cheese, egg, Nutella, strawberries, whipped cream).
Basic Crêpe Recipe (Thin)
1 cup flour, (130 g) Type 65 in France (see note about Flour)
½ cup (125 ml) whole milk
½ cup (125 ml) water
¼ teaspoon salt
2 tablespoons (28 g) melted butter
If using a blender, place all the ingredients in the blender and mix for 30 seconds. Stop and scrape down the sides and blend for another 30-60 seconds, until smooth.
If using a whisk, place the flour and eggs in a bowl and gradually add the liquids while whisking. Continue whisking until smooth.
For this recipe, it is best to let the batter rest an hour before using. Lightly grease a large frying pan (I use Pam, but a little butter or vegetable oil will work). Heat on medium-high and when it’s hot, pour in a little less than a ½ cup of the batter and swirl the pan to create an even, thin layer. Let cook until the edges pull away from the pan, about 45 seconds. Use a spatula to flip the crêpe and cook until browned, about 30 seconds. Repeat with the rest of the batter.
Basic Crêpe Recipe (Thicker)
Makes: about 14
1 ¾ cups (250 g) flour, T45, ‘anti-grumeaux’ (no-clumps) preferred. (see note about Flour)
2 pinches of salt
2 ¼ cups (50 cl) whole milk
In a large bowl, place the flour, salt and eggs. Pour in half of the milk and whisk to blend together. Pour in the rest of the milk and whisk until smooth, breaking up any clumps.
Lightly grease a large frying pan (I use Pam, but a little butter or vegetable oil will work). Heat on medium-high and when it’s hot, pour a ladle-full of the batter and swirl the pan to create an even, thin layer. Let cook until the edges pull away from the pan, about 1 minute 15 seconds. Use a spatula to flip the crêpe and cook until browned, about 30-40 seconds. Repeat with the rest of the batter.
And bon appétit!